Lemon Grilled Eggplant Salad

Eggplant slices soak up tons of flavor from the marinade in this vegetarian dinner idea.

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2.5 by 3 people

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 50 mins

Lemon Grilled Eggplant Salad

Directions

  1. Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.
  2. Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.

From the Test Kitchen

*

Place 3/4 cup uncooked Israeli couscous and 1 1/4 cups water in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Let stand 2 minutes.

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Nutrition Facts (Lemon Grilled Eggplant Salad)

  • Per serving:
  • 637 kcal ,
  • 49 g fat
  • (11 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 32 g monounsaturated fat ),
  • 31 mg chol. ,
  • 532 mg sodium ,
  • 38 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 13 g pro.
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